YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Quinoa Stew with Roasted Broccoli
A hearty red lentil and quinoa stew simmered with warm spices and finished with a dollop of cool Greek yogurt, served with crisp roasted broccoli.
INGREDIENTS
0.35 cup Red Lentils
1 tablespoon Quinoa
4 ounces Non-fat Greek Yogurt
1.5 cups Broccoli
1 tablespoon Nutritional Yeast
1 cup Vegetable Broth
2 tablespoons Onion
1 clove Garlic
PREPARATION
Preheat oven to 400°F.
Arrange broccoli florets on a baking sheet, season with salt and pepper, and roast for 15-20 minutes until the edges are crisp.
In a large saucepan over medium heat, sauté the onion and garlic with a tablespoon of vegetable broth until softened.
Add the red lentils, quinoa, and the remaining vegetable broth to the pan.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until the lentils and quinoa are tender.
Stir in the nutritional yeast and any desired dry spices like cumin or turmeric.
Remove the pan from the heat and gently fold in the non-fat Greek yogurt until the stew is creamy and well combined.
Divide the stew into bowls and top with the roasted broccoli.